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This is roughly patterned after our friend and author Flo Braker's devil's food cake recipe in The Simple Art of Perfect Baking, upon which there is no improving. We've used oil instead of butter, cutting back slightly on the amounts of fat and sugar. Because devil's food cake traditionally doesn't contain many eggs, it comes out successfully in a lowfat version. The deep cocoa flavor still gives it that devil's food flavor, and it's so moist and chocolaty that it doesn't need icing. Cut this in thick squares directly from the pan, and enjoy it with a tall glass of cold skim milk.
Maks: one 8-inch cake
Servings: about 9
3/4 cup all-purpose flour, spooned lightly into measuring cup
1/4 cup cornstarch
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup Dutch-process unsweetened cocoa powder
1/3 cup lukewarm water
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 cup firmly packed light or dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature (if very cold, briefly run the egg, in the shell, under hot water)
1/2 cup lowfat or nonfat yogurt
Heat the oven to 350 degrees F, with a rack slightly lower than center level. Spray an 8-inch square or round baking pan with nonstick cooking spray. Lightly dust the pan with flour, tapping out excess. Set the pan aside.
Sift the flour, cornstarch, baking soda, and salt onto a sheet of wax paper; set aside.
Add the cocoa to the lukewarm water in a measuring stir with a fork or whisk until a smooth paste forms; set aside.
Place the oil and vanilla in an electric mixer. Begin to mix medium speed, gradually adding the brown and granulated sugars, and scraping the sides of the bowl once or twice. Add the egg and beat for about 1 minute, or until the mixture is smooth. Lower the mixer speed slightly. Add the flour mixture with the yogurt, beginning and ending with the flour, only until the ingredients are partially blended. Turn off machine and finish mixing with a large rubber spatula, just until there are no more visible traces of flour. Scrape the batter into the prepared pan.
Bake the cake for about 25 minutes, or until the top springs back when pressed gently with a fingertip, and a toothpick inserted in the center emerges clean. Cool the cake, in the pan, on a wire rack. Serve cut in pieces, directly from the pan.
